Healthy Cheesy Potato Casserole

Don’t let the word “healthy” scare you. This potato casserole is gooood! Did I mention, they’re also healthy?

Although I can crank out a pretty mean cheesy potato casserole, it didn’t exactly qualify as healthy eating. Was it possible to reduce the fat without sacrificing flavor? I thought there might be a chance. As I began to rewrite my recipe, I happened to run into a website that had exactly what I was looking for.

Better Homes and Gardens has a website called Heart-Healthy Living. It really gets serious about all things heart healthy, including… a healthy cheesy potato casserole recipe! Was I apprehensive? Of course I was. My style of cooking seems to conflict with words such as healthy, low-cal, reduced-fat and light. Yet, since I can devour a pan of these potatoes all by myself in one sitting, I was willing to give them a try; if nothing more than for self preservation.

I played along and made this recipe as per their instructions. I’ll make my personal adjustments next time. The only change I made was, of course…I cooked it on the grill. I tell you, people, they were great! Plus, because they are healthy, I may be able to sneak my bacon back into the recipe. I also missed my diced jalapeños.

Healthy Cheesy Potato Casserole

 

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Prep time

15 mins

Cook time

1 hour 20 mins

Total time

1 hour 35 mins

 

A healthy alternative to the more heavy-bodied cheesy potatoes.

Author: Gary Glen

Recipe type: Side Dish

Cuisine: American

Serves: 8

Go Get This Stuff

• 1 10 ounce can reduced-fat and reduced-sodium condensed cream of chicken soup
• 1 cup shredded reduced-fat sharp cheddar cheese (4 ounces)
• 1/2 cup fat-free milk
• 1/2 cup light dairy sour cream
• 1/2 cup finely chopped onion or 2 tablespoons dried minced onion
• 1/2 teaspoon ground black pepper
• 1 30-32 ounce package frozen shredded or diced hash brown potatoes, thawed
• 1/2 cup crushed cornflakes or crushed wheat cereal flakes

Then Do This

1. Prepare a medium fire for indirect grilling. (about 350°F or 177°C)
2. Lightly grease a 10-inch cast iron skillet or a 11-inch x 7-inch disposable aluminum pan and set aside.
3. In a large bowl, combine soup, cheese, milk, sour cream, onion and pepper and blend well. Stir in potatoes.
4. Spread mixture evenly in the prepared skillet or aluminum pan and cover tightly with aluminum foil.
5. Place on grill opposite the fire. Cover grill and allow to cook for 45 minutes.
6. Remove foil and stir potatoes. Sprinkle with cornflakes. Leave pan uncovered, but replace grill cover. Cook another 20 to 25 minutes until heated through and bubbly.
7. Remove from grill and let stand for 10 minutes before serving.

Notes

If choosing to use an oven, follow recipe steps using a 2-quart rectangular baking dish if desired. Preheat oven to 350°F (177°C).

3.1.08

Recipe © 2012 Gary Glen | Photo © 2012 Gary Glen | All rights reserved

Favorite main dishes that go perfect with these potatoes.

Chicken in Almond Sauce This chicken gets an infusion of the somewhat bitter almond, sweetness of tomatoes and a kick in the flavor pants from the grill. Click the image for the recipe.

Cornish Hens with Orange Curry Glaze These hens cooked up so well, I can’t wait to make them again. The orange curry glaze went perfect with the bird’s flavor. Click the image for the recipe.

Herb and Lemon Chicken This herb and lemon grilled chicken is a great example of the various flavors that can be imparted on the ever so versatile chicken. Click the image for the recipe.